| Total: | 3 hr |
| Prep: | 3 hr |
| Yield: | 4 (7-inch) pizzas |
| Total: | 3 hr |
| Prep: | 3 hr |
| Yield: | 4 (7-inch) pizzas |
Ingredients
- 1 package dry yeast
- 1 1/4 cups lukewarm water
- 1 1/2 cups whole wheat flour
- 2 cups all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- Grated mozzarella cheese
- Grated Parmesan cheese
- Ricotta cheese
- Sliced tomatoes
- Sliced onions
- Sliced mushrooms (chanterelles)
- Roasted red bell peppers, peeled, seeded, sliced
- Calamata olives, pitted and sliced
- Japanese eggplant, sliced thin
- Leeks, washed well, outer leaves trimmed, sliced into “rings”
- Broccoli florets
- Spinach leaves
Instructions
- Proof yeast in a measuring cup with lukewarm water.
- In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
- Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
- On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
- Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.
Nutrition Facts
| Calories | 108 calorie |
| Total Fat | 1 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 74 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
| Sugar | 1 grams |
| Calories | 108 calorie |
| Total Fat | 1 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 74 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
| Sugar | 1 grams |
Reviews
We’re fe
Great recipe! I used organic unbleached flour for the AP flour and it turns out perfectly..I’m freezing the second half for another day. 🙂
This makes a great crust! Instead of AP flour I used bread flour, to give the crust a crispier texture (WW breads tend to be softer). Baked up beautifully and everyone in the family, including a 7 and 5-year old loved it! Only criticism would be that *I* didn’t read the part of the recipe that said it made 7″ crusts. I was making much larger ones and ran a bit short on dough. My mistake. LOL!
Yum. I didn’t even let is rise the second time. Very nice delicate crunchy crust and great flavor!
Enough with the food processor already.
Easy and so good, you can barely tell it is wheat. I used Trader Joes whole wheat dough before- now I will make and freeze my own instead
Hi, The recipe says 1 package dry yeast. How many grams is that?
This is now my go to pizza dough. I made a pizza with it a month ago and froze half the dough. A couple nights ago I took the dough out of the freezer and left it in the refrigerator to thaw over night. It baked up just as crisp on the outside and tender on the inside as the first time. I’m going to make a double batch today and freeze four dough balls so I have it available whenever I want pizza from my own oven. Rachel Shutty: my dough didn’t rise that much in the refrigerator, but it did rise. I just covered it with a towel and didn’t wrap it tight.
Fabulous dough. Many compliments from this one. I started with 1 cup of white flour and added maybe a heaping 1/4 cup to the mix to get a good level of moisture. It was easy and split into two 12-oz refrigerated dough balls ready for baking. I put the dough in the freezer for a few 15 minute intervals to get them to cool faster as I was short on time. I wonder if you could also freeze them for a longer time to thaw and bake later? My only problem was a strange thing that happened; after I had kneaded and divided the dough and it was chilling in the fridge, It seemed to continue to rise out of it’s wrapping! Maybe it was just not tightly wrapped enough.
Excellent. I made larger pizzas, so I only divided it into 2 dough balls. I found that even with setting half a cup or so of all purpose flour aside, it still had too much flour. I added a big of water and left the extra flour out. It came out excellent!